no egg cookie dough recipe

Written BySheba G Updated On
no egg cookie dough recipe
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I’m so excited to share with you one of my family’s favorite recipes: no egg cookie dough. This recipe has been a staple in our household for years, and I’m sure it will become one in yours too. The best part about this recipe is that it’s incredibly easy to make and requires no special equipment or skills.

You can make it with just a few simple ingredients, and it’s perfect for any occasion – whether you’re looking for a quick dessert, a fun snack for the kids, or a delicious treat to serve at your next family gathering. The origin of this recipe is unclear, but I’ve heard that it’s been around since the 1950s. It’s a classic American dessert that has been enjoyed by generations of families.

The combination of butter, sugar, flour, and chocolate chips is a match made in heaven. And the best part? No eggs are needed!

This makes it a great option for anyone with egg allergies or sensitivities. One of the key techniques to making great cookie dough is using room temperature ingredients. This ensures that everything mixes together smoothly and evenly, creating a deliciously consistent texture throughout.

It’s also essential to not overmix the dough – this can lead to tough cookies that are more like rocks than treats. But don’t just take my word for it! My kids absolutely love helping me make this recipe, and they always get so excited when they get to dig in and enjoy the warm, gooey goodness of freshly baked cookies straight from the oven.

No Egg Chocolate Chip Cookie Dough
4.6 from 1181 votes

This no egg cookie dough recipe is a safe and delicious edible cookie dough made without eggs. It’s perfect for satisfying your sweet tooth without the risk of salmonella.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time10 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tsp vanilla extract
2 tbsp milk
1 1/2 cups all-purpose flour
1/4 tsp salt
1/2 cup mini semi-sweet chocolate chips

👨‍🍳Directions

1In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
2This should take about 2-3 minutes with an electric mixer on medium speed.
3You will know it is ready when the mixture has increased in volume and is a light brown color.
4Add the vanilla extract and milk to the butter and sugar mixture.
5Mix well until fully combined.
6The mixture should be smooth and well incorporated.
7If it is too dry, add a bit more milk, 1 teaspoon at a time.
8If it is too wet, add a bit more flour, 1 tablespoon at a time.
9Gradually add the flour and salt to the wet ingredients.
10Mix until just combined and no dry flour remains.
11Be careful not to overmix.
12The dough should be slightly sticky but manageable.
13If the dough is too sticky, add a bit more flour, 1 tablespoon at a time.
14If the dough is too dry, add a bit more milk, 1 teaspoon at a time.
15Fold in the mini semi-sweet chocolate chips.
16The dough is now ready to be served.
17You can eat it immediately, or store it in an airtight container in the refrigerator for up to 3 days.

🔧Equipment

Mixing bowl
Wooden spoon
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 9g❤️Cholesterol: 30mg🧂Sodium: 150mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 3g

📝Notes

Tips: You can substitute dairy-free butter and milk for a dairy-free option. For a fun twist, try adding 1/2 cup of crushed pretzels or potato chips to the dough.

This no egg cookie dough recipe is always a good idea for any occasion – whether you’re looking for a quick dessert, a fun snack for the kids, or a delicious treat to serve at your next family gathering.

One of my favorite things about this recipe is how versatile it is – you can easily customize it with different mix-ins or flavor combinations.

And don’t worry about leftovers – this dough freezes beautifully and can be stored in an airtight container for up to 3 months.

Q: Can I use any type of flour in this recipe?

No, we recommend using all-purpose flour as it provides the best texture and structure to the cookies.

Q: How long does the dough keep in the fridge?

The dough will keep in an airtight container in the fridge for up to 5 days.

Q: Can I use milk instead of water in this recipe?

No, water is essential for creating the right consistency in the dough.

Q: Do I need to chill the dough before baking?

No, you can bake it immediately after mixing.

Q: Can I add nuts or other mix-ins to the dough?

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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